Greek yoghurt is used for the preparation , which has a more intense taste and a higher fat content than yoghurt commonly used in Germany. The cucumber is peeled, pitted and then grated . Usually it is salted to remove more water, left for a while and then squeezed out.
Then yogurt, olive oil and cucumber are mixed together and seasoned with crushed garlic, salt, pepper and vinegar. Finally, depending on your needs, garnish with finely chopped mint, dill and / or olives.
Similar recipes are already known from ancient Mesopotamia . In addition to the Turkish Cacık , the Albanian Taratoi , the Bulgarian Tarator , the Persian Mast o khiar and the Indian Kheere ka Raita ( Raita with cucumber) are related. Tsatsiki, however, is made from drained yoghurt and therefore has a firmer, quark-like consistency.
In Germany, Tsatsiki was first popular in the 1970s for the emerging Greek gastronomy. Since around the turn of the millennium, Tsatsiki has been part of the regular range of goods in local-German supermarkets.
- Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 27.